Sirloin Tip Roast for BBQ Sandwiches. Your input wanted.

Discussion in 'Beef' started by meat hunter, Nov 18, 2009.

  1. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    Bought a 7# beef sirloin tip roast. The wife wanted me to make some bbq beef sandwiches with it. Not sliced, pulled. Should I treat this the same as doing a brisket? My smoking is limited to brisket, ribs, poultry and sausage so far.

    Anyone have a favorite method that they like and wanna share? Will probably be doing it this weekend.

    Thanks.
     
  2. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    I just brought a tip home myself...

    To pull it, you can smoke to 180*, then foil and brase it to 200*+, or smoke to 190-195* and foil, wrap in towels and rest in cooler for a few hours. Either way, you'll need to peak out a close to 200* for easier pulling, otherwise it's chopping time.

    I prefer to brase after smoking, seems more reliable for me. Use whatever dry rub you like for brisket. I rub my roasts/briskets, let it rest a few minutes and repeat until I get a nice thick coating. The thicker the cut, the thicker I want the rub coating. Then, go straight to the smoker...no overnight fridge rest for me.

    Eric
     
  3. the dude abides

    the dude abides Master of the Pit OTBS Member

    I'm sure a butcher will be along to shoot this theory full of holes very soon. But I'd be sure to do it low and slow and going for the 200*-205* range should be best as it's not a cut of meat that will benefit from being a rare cooked piece of meat. I think this may be a less fatty cut than say a chuck roast, so you'd benefit from adding liquid to the foil when you hit that step to keep it from drying out.

    This is a handy little cheat sheet I found
    http://www.cooksillustrated.com/imag...BeefRoasts.pdf
     
  4. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Not enough fat for pulling.

    Smoke to 145 and rest. Slice thin for sammies.

    YMMV [​IMG]
     
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I have done several and I just use a good rub I like C'untry's boyz rub or old bay makes a good rub too. Then just smoke it like anything else about 230-250 till it gets to 140-145 for rare on the inside and med on the outside. Then just slice it as you want to. I do them all the time for sandwich meat and freeze it.
     
  6. raceyb

    raceyb Smoking Fanatic

    ^^^ I was thinking the same thing. The reason a shoulder pulls so well at 205 degrees is because collagen is broken down to gelatin. This is not going to happen with a leaner cut of beef as far as i know.

    You can however always chop the meat if that is the texture, consistency that you are looking for.
     
  7. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I have to agree with the others to lean for pulled beef but great for sliced roast beef sandwiches. I usually smoke them to 140 rest, cool, and slice thin
     
  8. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    135' here and slice nice and thin.

    No pulling on that cut, not enough fat and may turn into sawdust.[​IMG]
     
  9. I think folks are on the right track. I have used them for pulled beef (last time 2 weeks ago), but it was done with a braise. So finish it in a tasty liquid, covered and then it will pull.

    I would smoke it and slice it.
     
  10. raceyb

    raceyb Smoking Fanatic

    I was thinking about that too, but it kinda seemed like cheating once it comes off the smoker to do additional cooking to it. I have to get past that mentallity.

    I know a chuck roast will pull apart.... Ever seen one of them come out of a crock pot after a long hard day of simmerin? :)
     
  11. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    Thanks for the input everyone. I was wondering about that, if this would be too lean for pulled beef. I bought it with the intent to make jerky as it was only 8 bucks, could not hardly pass it up. Wife wanted pulled beef but did not want the fat that a brisket had. Oh well. I think I will smoke it and slice it like has been suggested, and freeze the rest. Thanks again, can always count on people here for guidance.
     
  12. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    That would make good jerky.
    Good luck!
     
  13. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    I trimmed mine up, sliced and put into a seasoning and cure for jerky. I didn't find much fat as stated above, when I separated the 2 main muscles and trimmed, it was mostly connective tissue to trim.

    Smoking it for pulling would be difficult at best.

    Eric
     

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